Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy products, to characterize them chromatographically, and assess their digestibility and antioxidant activities in vitro. The results revealed that their lipolysis reaction rate constants were significantly different ($\mathrm{p}<0.05$) between milk phospholipids and triacylglycerols, and thus the degradation of both lipids complied with first-order reaction kinetics. Furthermore, the cellular uptake of milk phospholipids was determined with HT-29 cell model, and they were not found to be absorbed intact during intestinal digestion. Milk phospholipids exhibited significant antioxidant activity in vitro, while their cellular antioxidant activity was very limited. The results of this study provide useful information for the design of milk phospholipid-based carrier systems.

乳磷脂已被用作食品中的功能成分。但是，没有关于脂质的极性如何影响其消化率的报道。这项研究旨在从乳制品中分离乳类磷脂，以色谱法对其进行表征，并在体外评估其消化率和抗氧化活性。结果表明，它们的脂解反应速率常数存在显着差异（$\mathrm{p}<0.05$）在牛奶磷脂和三酰基甘油之间，因此两种脂质的降解都符合一级反应动力学。此外，用HT-29细胞模型确定了牛奶磷脂的细胞摄取，在肠道消化过程中未发现它们被完整吸收。牛奶磷脂在体外表现出显着的抗氧化活性，而它们的细胞抗氧化活性却非常有限。这项研究的结果为基于乳磷脂的载体系统的设计提供了有用的信息。